Matterhorn Cake - Chocolate Layer Cake

Name: Matterhorn Cake - Chocolate Layer Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 serving
Ingredients: 2 cups sugar; 1 cup butter; 2 large eggs; 1 teaspoon clear vanilla; 3/4 teaspoon almond extract; 2 1/2 cups cake flour; 1 cup unsweetened coca powder; 2 teaspoons baking soda; 1/2 teaspoon salt; 2 1/4 cups buttermilk; 8 ounces cream cheese; 1 cup unsalted butter; 2 teaspoons clear vanilla; 1 teaspoon almond extract; 8-9 tablespoons heavy whipping cream; 7 1/2 cups powdered sugar

User Reviews

4.4

90 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
40 mins
Servings
12
Calories
794 kcal
Course
Dessert
Cuisine
American

Matterhorn Cake - Chocolate Layer Cake

Opal Carpenter

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The Matterhorn Cake from Sweet Surrender is a chocolate layer cake using almond and vanilla with a rich cream cheese buttercream frosting.

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Ingredients

Servings

Cake:

2 cups sugar
1 cup butter , softened
2 large eggs , room temperature
1 teaspoon clear vanilla
3/4 teaspoon almond extract
2 1/2 cups cake flour
1 cup unsweetened coca powder
2 teaspoons baking soda
1/2 teaspoon salt
2 1/4 cups buttermilk

Frosting:

8 ounces cream cheese , softened
1 cup unsalted butter , softened
2 teaspoons clear vanilla
1 teaspoon almond extract
8-9 tablespoons heavy whipping cream
7 1/2 cups powdered sugar

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Instructions

Preheat oven to 350 degrees. Coat 3 8-inch circular cake pans with butter. You can use cooking spray, but butter works and tastes better.
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using a hand mixer, add cream together the butter and sugar until light and fluffy, approximately 2 minutes. Add the eggs and extracts, mixing to combine.
In a medium mixing bowl, sift together the flour, cocoa powder, baking soda and salt.
Alternate adding the dry ingredients with the buttermilk until just combined. Do not overmix.
Equally divide cake batter between 3 cake pans. Bake for 28-30 minutes or until cake passes toothpick test.
Remove and allow to cool before inverting to a cooling rack. Cool complete before frosting.
When cake is cool, beat cream cheese with butter until fluffy and fully combined, approximately 5 minutes. Add the powdered sugar, clear vanilla, cream and salt. If frosting is too thick to spread, add 1 tablespoon milk. If too runny (if your butter is too soft) add additional powdered sugar.
Place one layer of cake on serving tray, top with frosting, top with next layer and so on. Frost the sides with a crumb layer and allow to set.
Frost cake with remaining frosting and decorate as desired.
If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.

Equipments used:

Nutrition Information

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Calories 794kcal (40%) Carbohydrates 133g (44%) Protein 8g (16%) Fat 29g (45%) Saturated Fat 18g (90%) Cholesterol 109mg (36%) Sodium 1028mg (43%) Potassium 486mg (14%) Fiber 4g (16%) Sugar 113g (226%) Vitamin A 890IU (18%) Calcium 184mg (18%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 794 kcal

% Daily Value*

Calories	794kcal	40%
Carbohydrates	133g	44%
Protein	8g	16%
Fat	29g	45%
Saturated Fat	18g	90%
Cholesterol	109mg	36%
Sodium	1028mg	43%
Potassium	486mg	10%
Fiber	4g	16%
Sugar	113g	226%
Vitamin A	890IU	18%
Calcium	184mg	18%
Iron	2.2mg	12%